Potkettleblack - just read this tutorial. Found it while googling for a red wine purge reduction. Thanks for the insight. I had no idea how to use the purge.
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Sous Vide Technique - Purge
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Perfect purge post. I tried a coffee filter. Seemed too much of the good liquid ended up in the filter. I do have a super fine metal Chinese oil skimmer/filter that works but it plugs up too and needs to be rinsed between purges. Maybe I'll go to the oriental market and look for a bigger one. I love serving meat with the jus.
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ROSEMARY/SAGE/GARLIC PORK PUDDING
I had seen this post only a couple of months ago, as I finally was using my Joule and getting good results. But, had forgotten the details. Tonight I SVd two pork chops that I had allowed to defrost in their bags, then added the herbs, no salt, some black pepper, a little EVOO. Re-sealed, and SV'd.
I didn't take the time to find this thread, but instead poured the purge through a strainer, but didn't microwave or boil first. Made a small butter/flour light brown roux, then added the strained liquid, stirred, and presto!
I regret not taking a photo of the pudding that resulted. I tried putting it next to the chops after searing them, but my wife ignored the pale beige goop. It was like that magic putty, you could move it around and it assumed a new shape each time.
BUT, it tasted good! I ate it when my wife wasn't watching. Pork pudding. Yum. (Next time I will microwave before filtering.) Thanks for the tutorial, Potkettleblack. Good things happen in Berwyn.
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Founding Member & Pit Barrel Cooker Queen
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My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron GriddleGrill Grate for SnSGrill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
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Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:Extreme BBQ Thermometer PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:Thermapen MK4 (pink)Maverick ET 73 a little workhorse with limited range
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
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Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
When you rummage through the freezer and come across a package of frozen "chicken purge" it takes one aback. Sorting through and finding the correct corresponding mental image takes a few nanoseconds, for me at least.
Purge is good stuff. It's great that Potkettleblack opened our eyes to it with this topic.
P.S. I used that chicken purge in a green chicken enchilada sauce. Yum.
Kathryn
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What a great post, full of cool, nerdy information. I’ve just recently gotten into SV and QVQ techniques and really enjoy the results from this combination of cooking methods. My question concerns the smoke that infuses the meat and what comes out in the resulting purge. I know just enough about the subject matter to be dangerous so forgive my ignorance going forward.
I’ve read some posts in here that suggest a SV after an initial smoke extracts not only the liquids but the smoky flavor as well. I’ve also read that smoking after the SV is futile because the meat won’t uptake any more smoke. If these are both true, what’s the point of either Q step if it’s done in an attempt to infuse smoky flavor? What’s your experience in this regard? I’m also interested in the scientific explanation for what happens. E.g., what do the smoke molecules bind to in the meat that would either 1) cause them to be extracted or 2) allow them to remain, during the SV?Last edited by WayneT; August 8, 2022, 04:30 AM.
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So after dry brine - sous vide and chilled… should I remove the meat from the purge when waiting to grill? Should I wait until prepping for the kettle for separating meat from purge?Last edited by StrikeBBQ; September 2, 2022, 12:54 PM.
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Just saw this thread. Purge (Sous Jus) is good stuff! Earlier this week I did a couple racks of Dino Beef Ribs 72 hours at 136deg in the Sous Vide bath, then smoked for a few hours low & slow for a nice crust. I strained all the Sous Jus and had a full cup of yummy rich beefy Sous Jus and then put it in a fat strainer for a couple hours to let it separate any fat out, and then put it in ice cube trays to freeze up, and kept them in a ziplock freezer bag to use when I want in the future.
Last edited by nikolausp; January 6, 2023, 06:36 PM.
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Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7190
-
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron GriddleGrill Grate for SnSGrill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:Extreme BBQ Thermometer PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:Thermapen MK4 (pink)Maverick ET 73 a little workhorse with limited range
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
nikolausp , did you heat that purge in the microwave or cooktop and strain it to get the albumin out as described in the original post here? If not, you may want to consider doing it.
Dr. Pepper 's post here that describes what happened when he didn't heat his purge to isolate and filter out the albumin. Basically it looks bad but tastes good. Which is not all bad.
Kathryn
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Originally posted by fzxdoc View Postnikolausp , did you heat that purge in the microwave or cooktop and strain it to get the albumin out as described in the original post here? If not, you may want to consider doing it.
Dr. Pepper 's post here that describes what happened when he didn't heat his purge to isolate and filter out the albumin. Basically it looks bad but tastes good. Which is not all bad.
Kathryn
Yesterday I also found this super detailed post from this site, on this very topic.....That's where I got the "Sous Jus" name that I like haha.
What to do with those juices… It wasn’t so long ago that chefs routinely discarded the juices left in the bag after sous vide processing. This cloudy liquid carries the flavor of the particular protein, but it also contains denatured myoglobin and albumins. If not removed, these congealed proteins create a smell and/or taste somewhat […]Last edited by nikolausp; January 7, 2023, 08:24 AM.
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Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7190
-
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron GriddleGrill Grate for SnSGrill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:Extreme BBQ Thermometer PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:Thermapen MK4 (pink)Maverick ET 73 a little workhorse with limited range
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
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